Scalloped Potatoes



Scalloped potatoes

potatoes have delicate skin and keep their shape nicely, so they don’t need to be peeled. Idaho or russet potatoes will work, although they tend to crumble more (though they’re still delicious).

Celery Onions are a traditional component that give this meal a lot of flavor.


  • ¼ cup butter
  • 1 large onion diced
  • 2 cloves garlic minced
  • ¼ cup flour
  • 2 cups milk
  • 1 cup chicken broth
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 3 pounds white potatoes sliced about ⅛” thick
  • salt and pepper to taste


  • Set oven temperature to 350˚F.
  • Cut onions and potatoes thinly.
  • Make the sauce with cream.
  • Garlic and onion should be sautéed in butter until tender.
  • add the flour to create a roux, which will thicken the sauce.
  • Add the milk, stock, thyme, salt, and pepper.
  • The sauce should be cooked until it barely simmers. (If you let it to boil, it may “break” and turn watery when baked.) When you’re ready to use it, take it off of the heat.
  • layered the potatos. Evenly distribute half of the sliced potatoes across the pan’s bottom. Evenly spread half of the cream sauce on top. (Normally, I add the onions here as well after straining them out.)
  • evenly distribute 1 cup of the cheddar cheese that has been shredded and all of the Parmesan cheese.
  • Distribute the remaining 1 cup of cheddar cheese, the remaining half of the cream sauce, and the remaining sliced potatoes on top equally.
  • Bake, covered loosely with aluminum foil, for 30 to 35 minutes, or until the rims of the sauce are bubbling.
  • Take off the foil and bake the potatoes without cover for 25 to 30 minutes, or until they are tender and the cheese on top is nicely browned. (If the top of the cheese begins to brown too much, simply place a sheet of foil over it once more until the potatoes are cooked.)
  • Nice. After moving the pan to a wire cooling rack, top with additional Parmesan and the last teaspoon of thyme.ESSENTIAL Let the sauce cool for 20 minutes before serving so that it can get thicker.


  • 286 calories, 39g of carbohydrates, 9g of protein, 11g of fat, 7g of saturated fat, 30 mg of cholesterol, 484 mg of sodium, 1122 mg of potassium, 6g of fiber, 5g of sugar, 465 IU of vitamin A, 30.8 mg of vitamin C, 179 mg of calcium, and 7.7 mg of iron.


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